|
Ingredients
|
Quantity
|
|
Oil
|
3 tbsp
|
|
Curry leaves
|
6
|
|
Mustard seeds
|
¼ tsp
|
|
Onion – finely chopped
|
½
|
|
Green chillies – finely chopped
|
2
|
|
Turmeric
|
1
pinch
|
|
Potatoes
|
2
medium
|
|
Salt
|
½ tsp
|
Heat the oil in a small saucepan, add the curry leaves and mustard
seeds, then cover and cool, off the heat, for a couple of minutes.
Add the onion, chilies and turmeric and sauté for 5 minutes.
Meanwhile, dice the potatoes. Add them to the pan, toss in the
salt and pour in just enough water to cover.
Simmer gently until the potatoes are tender.
This masala should be fairly dry and medium-hot to taste.
